Created by:

Wasabi Zéphyr™ Green Apple

Level:: Difficult

250 g

Green apple puree
150 g

Green apple juice
20 g

Yuzu puree
35 g

Powdered glucose
65 g

Sucrose
2 g

Sorbet stabilizer
110 g

Water
15 g

Trimoline
4 g

Maldon salt

Warm water to 40C. Add all the dry solids and cook to 85°C.
llow to cool.
Add the green apple puree, fresh juice, and yuzu.
Mature 6-12 hours.

500 g

Cream
50 g

Trimoline
50 g

Glucose syrup
340 g

Cacao Barry WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG
750 g

Cream
1

Vanilla bean

Warm the cream, trimoline, glucose an vanilla to 70°C.
Slowly emulsify over melted couverture (40°C).
Blend in additional 750g of cream.
Mix well, and reserve 24 hours in chiller.
Before piping on carrot cake whip very gently.

50 g

Hazelnut flour
200 g

Butter
3 g

Maldon salt
140 g

Brown sugar
83 g

Whole egg(s)
395 g

T55 flour

Combine the Butter+icing sugar and 25% of the flour and hazelnut flour slowly add eggs. Combine smooth, add remaining flour. Bake until golden brown.

130 g

Cacao Barry WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG
50 g

Butter
400 g

Sable crust
30 g

Brown sugar
40 g

Cacao Barry Pailleté Feuilletine™
1 g

Vanilla powder

Mélanger la croûte sablée dans le Robocup.
Ajouter le beurre fondu.
Verser le tout dans un bol. Ajouter les ingrédients secs. Ajouter enfin la couverture Zéphyr™ fondue.
Mélanger doucement.
Verser dans un moule carré en acier inoxydable de 2 mm de hauteur.

500 g

Green apple puree
40 g

Dextrose
8 g

Nh pectin
5 g

Gelatin powder (200 bloom)
12 g

Lime puree
0,8 g

Gelespessa (sosa)

Mix dextrose with pectin and gelespessa.
Warm puree to 40°C.
Add pectin mixture.
Bring to a boil.
Add gelatin and lime puree.
Allow to cool before casting on top of Zéphyr™ crust base.